Stuffed Cucumber
Ingredients
- 1 tbsp oil ⓘ
- 7 oz ground lamb ⓘ
- 1 None small onion, peeled and finely diced
- 1 clove garlic, peeled and finely diced ⓘ
- 1/2 lb carrots, peeled and diced ⓘ
- 1 None zucchini, diced
- 3/4 cup vegetable stock ⓘ
- 2 sprigs fresh thyme, finely chopped ⓘ
- 2 sprigs fresh rosemary, finely chopped ⓘ
- 2 sprigs fresh sage, finely chopped ⓘ
- 1 pinch sweet paprika ⓘ
- 2 None cucumbers, halved then halved again lengthways and seeds scraped out ⓘ
- 3 oz feta cheese, crumbled
- None None sliced baguette, to serve ⓘ
Instructions
- Preheat the oven to 400°F. Heat the oil in a frying pan and brown the lamb. Season then remove from the pan. Add the onion, garlic, carrots and zucchini to the pan and saute for 2 mins. Add 1/3 cup stock, bring to a boil and simmer for 5 mins. Stir in the herbs and paprika. Season then add the ground lamb back into the pan.
- Pour the remaining stock into a roasting pan. Add the cucumbers and ground lamb mixture. Sprinkle with the feta cheese. Bake for 25-30 mins, until browned. Serve with sliced baguette.
Nutrition & Diet Analysis (per serving)
726
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).